Cooking Class: Glorious German Grub in English

In the organizer's words:

Cooking course in English
Glorious German Grub in English
Seasonal German food featuring north sea prawns and Königsberger Klopse
with Lisa Shoemaker

I would like to introduce you to German food beyond the pork & potato stereotype by selecting lesser known seasonal German dishes, and hopefully you will be surprised and delighted to discover that Germany has ingredients you did not know about. Kohlrabi is just beginning to be appreciated internationally, but what about salad burnet? There will be herbs in spring, white asparagus in April and May, berries in summer, mushrooms and quince in fall, braised cabbage in winter and dumplings anytime of year. There will always be a non-pork meat and a vegetarian alternative.

Menu:

• North Sea Prawn soup
• Summer salad with greens, flowers and herbs
• Königsberger Klopse: Veal dumplings in a creamy white wine sauce
• classic mashed potatoes: learn all about the different kinds of spuds

Lisa Shoemaker

Born a German-American in upstate New York, Lisa grew up eating bread dumplings and hamburgers and now lives in Berlin, where she cooks and bakes with children, teenagers and adults. She also writes and translates cookbooks. Her own works: Let's Cook (for young people) and Cooking English and Cooking American from the series Dishes and their History. She has translated Cynthia Barcomi's books, among others.

Lisa Shoemaker won 2nd place in the ideas competition organized by the state of Berlin as part of its Zero Waste Strategy 2021. The sustainable use of food and energy is very important to Lisa and she enthusiastically passes on her experimentally acquired knowledge in all her cooking courses. And, of course, she cooks with organic food, using seasonal and regional produce wherever possible.